Biogenic amine production by the wine Lactobacillus brevis IOEB 9809 in systems that partially mimic the gastrointestinal tract stress

Table 1 Production of tyramine and putrescine by L. brevis IOEB 9809 in the presence of diverse BA precursors

BA precursor	Agmatine	Tyrosine	Agmatine +Tyrosine
BA produced	Put (μM)	Tym (μM)	Put (μM)	Tym (μM)
Saliva	22.33 ± 2.52^a	26.08 ± 0.13^a	32.66 ± 2.76^ab	56.46 ± 3.06^ad
G pH 5.0	37.67 ± 3.06^b	78.29 ± 1.07^b	57.27 ± 11.69^c	194.63 ± 9.69^e
G pH 4.1	36.00 ± 3.00^b	122.30 ± 2.55^c	39.22 ± 5.01^b	174.46 ± 8.07^f
G pH 3.0	11.59 ± 0.56^d	82.18 ± 1.10^bc	15.33 ± 1.05^da	113.87 ± 5.27^c
G pH 2.1	10.54 ± 0.46^d	74.21 ± 1.07^bd	14.32 ± 1.08^da	76.10 ± 3.53^b
G pH 1.8	11.21 ± 0.45^d	62.26 ± 1.09^d	13.42 ± 1.01^da	50.91 ± 2.36^ad

Tyramine (Tym) and putrescine (Put) production were detected by RP-HPLC during the saliva and gastric stress simulation in presence of 10 mM tyrosine, 4.38 mM agmatine or both. Results are expressed in μM of BA produced by 10⁸ CFU mL^-1 in 20 min, they are the mean of three independent experiments and there are corrected for the CFU added to the experiment. Putrescine and tyramine were below the detection limits (2 nM and 2.5 nM) in the uninoculated MRS and in absence of the corresponding BA precursor. Differences were assessed by Anova test. Different superscript letters associated with values of the same BA indicate statistically significant differences (P < 0.05).

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